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... emmi-owned yoghurt brand onken is altering packaging on some of its yoghurt products that were mislabelled as gluten-free in the uk ... not gluten-free labels for strawberry, peach and summer berries wholegrain yogurts are being reprinted as the wholegrain content means they are not in fact gluten-free

... emmi-owned yoghurt brand onken is altering packaging on some of its yoghurt products that were mislabelled as gluten-free in the uk ... not gluten-free labels for strawberry, peach and summer berries wholegrain yogurts are being reprinted as the wholegrain content means they are not in fact gluten-free ... according to kantar worldpanel the uk gluten-free market was worth more than €120m in 2010 ... the gluten-free labeling issue has been highlighted on the coeliac uk website, where information is gathered about eating habits for those who have issues with gluten foods

... some pots of onken’s strawberry, peach and summer berries wholegrain yoghurts incorrectly include a gluten-free icon on the packaging

... formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research ... researchers from the ohio state university report in food chemistry that including egg white solids in gluten-free dough formulated with hydroxypropyl methylcellulose (hpmc) produced bread with enhanced loaf volume ... ” market on the rise gluten-free foods have rapidly increased in popularity over the past few years – partly as a result of better diagnosis of celiac disease, an autoimmune disorder triggered by exposure to gluten, the protein in wheat, barley, rye and spelt ... however, there has also been a mass movement toward gluten-free products by those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating

... in calling for input the uk food standards agency noted the proposal would drop from the parnut regulation (as it is called) categories such as slimming foods, lactose-free and gluten-free foods and just focus on medical foods, infant and follow-on formula and infant foods

... about parnut foods parnut foods are those which have been specially manufactured to satisfy the particular nutritional requirements of specific groups of the population and currently include: infant and follow-on formulasfoods for infants and young children up to three years of agemedical foodsfoods for people intolerant to gluten ('gluten-free' and 'very low gluten')slimming foodsother foods which companies currently provide notification to eu member states (for example, lactose-free foods) proposed changes the proposal is to drop the concept of dietetic foods

... “recently, the use of pseudocereals, in particular amaranth and quinoa …have been considered for the preparation of gluten-free food products,” wrote the authors, led by dr mauro rossi from the institute of food sciences at the national research council, italy ... gluten-free diet coeliac disease is not an allergy or food intolerance, but an autoimmune disease, where the body's immune system attacks its own tissues ... rossi and colleagues noted that several cereals and pseudocereals are thought to be gluten-free and therefore celiac for use in the diet of people with celiac

two new margarines for bakery products can cut saturated fat content by 10 per cent, claims richardson oilseed limited. “these new margarines meet trans fat regulations and offer commercial bakers a healthier ingredient,” said john haen, vice-president of nutrition at richardson. canola oil bake-it sweet and roll-it are made with canola oil, which has the lowest saturated fat of all major vegetable oils, said the canadian-based ingredients supplier.

... cinnamon-based active packaging is a suitable alternative to modified atmosphere packaging (map) for gluten-free bread on both a microbiological and sensory basis, finds new research ... short shelf life celiac disease and,consequently, the demand for gluten-free foodstuffs are progressively increasing in developed countries, according to the authors ... among these products, gluten-free sliced bread has high added value ... the scientists said many attempts have been made to increase gluten-free bread ’s shelf life and to get a product with high sensory quality

... “buckwheat is important because it is often used as an alternative to wheat in gluten-free products ... while gluten intolerance is not an allergic response, those individuals choosing a gluten-free product may often consider that they are making a simultaneous choice for allergen-free